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About The Siuslaw news. (Florence, Lane County, Or.) 1960-current | View Entire Issue (Sept. 21, 2016)
8 A SIUSLAW NEWS ❚ WEDNESDAY, SEPTEMBER 21, 2016 Enjoy a pub fare favorite at home C ertain foods are more popular than others, and chicken tenders certainly fall into the “more popular” category. Few can resist chicken tenders, which make for popular pub fare and great additions to any buff et table at informal gatherings of friends and family. While many people only indulge in chicken tenders when they’re out of the house, this simple, beloved dish can be enjoyed at home as well. Th e following recipe for “Pecan-Crusted Chicken Tenders with Yogurt Dill Dip” from Michelle Dudash’s “Clean Eating for Busy Families” (Fair Winds Press) is a delicious, low-calorie alternative to the fried chicken tenders available at many bars and restaurants. PECAN-CRUSTED CHICKEN TENDERS WITH YOGURT DILL DIP Serves 4 For the chicken: 1⁄2 cup pecans 1⁄3 cup whole-wheat fl our 2 teaspoons paprika 2 teaspoons dry mustard 2 teaspoons garlic powder 1 teaspoon onion powder 1⁄2 teaspoon salt 1⁄2 teaspoon freshly ground black pepper 1 tablespoon expeller-pressed canola oil 1⁄2 cup panko bread crumbs 1 large egg 1 pound chicken tenders, larger pieces cut in half lengthwise For the dip: 1⁄4 cup nonfat plain Green yogurt 1⁄4 cup light mayonnaise 1 teaspoon lemon juice www.bayviewfl orence.com 85625 Hwy 101 @ Best Western Pier Point Inn 541. 590.3000 • 7 Days - 4-9. 1⁄4 1⁄4 1⁄4 1 1 teaspoon dried dill teaspoon garlic powder teaspoon onion powder pinch salt pinch freshly ground black pepper To make the chicken: Preheat the oven to 475 F and line a sheet pan with parchment paper. Whir pecans, fl our, paprika, dry mustard, garlic and onion powder, salt, and pepper in a food processor until pecans are ground to a powder, about 30 seconds. Drizzle in the oil with the motor running, blending completely. Transfer mixture to a shallow dish and stir in the panko bread crumbs. Beat the egg in a second shallow dish and add the chicken tenders, coating them completely. Transfer each tender to the breading, turning to coat evenly. Arrange the chicken on the prepared pan. Bake until golden brown and nearly fi rm, about 8 minutes. To make the dip: Stir all the dip ingredients together in a small bowl. Enjoy the cooked chicken immediately with the dip. Note: Chicken tenders come from the undersides of chicken breasts and are naturally portioned into strips, saving you time in cutting them. If you don’t have chicken tenders, substitute chicken breasts cut into 4- x 1-inch strips. Pac-12N Saturday Sept. 24 2:30pm Watch the Oregon Ducks vs. Colorado Buffaloes Located in the Historic Kyle Building in the heart of Old Town Florence OPEN 6 DAYS A WEEK AT 11 AM CLOSED ON TUESDAY 1297 Bay Street ~ 541-997-1133 Hi, Welcome Restaurant to Mo’s ® ~ FEATURED LOW-CARB SELECTIONS ~ SHRIMP MEDLEY or Blackened SALMON: Grilled, Poached, Boneless, Skinless Breast of Chicken CHICKEN BREAST: for only $12.95 Surfside Restaurant & Lounge Only Ocean View Restaurant in Lane County ● Serving Breakfast, Lunch and Dinner seven days a week x Award winning clam chowder x classic Cuisine x Featuring Feat Fe atur urin ing g a cl clas assi sic c Northwest Nort No rthw hwes estt Cu Cuis isin ine e SHRIMP SKEWERS: 2 Grilled Shrimp Skewers and above for dessert... All of the are served with Green Beans or Mixed Steamed Veggies and a Shrimp Dinner Salad M ARIONBERRY OR P EACH COBBLER FOR $4.95 $1.00 more with ice cream NEW ITEMS Every Month Mo's has brought in special "Motivation for Kids" Baby Back Pork Ribs BBQ PORK RIBS: tables which raise money for local charities that are devoted to with helping the wellbeing of local Gang children. This Sauce month James BBQ C.R.O.W. is the local charity being honored. the BLACKENED SALMON CEASAR SALAD Mo’s Old Town, Florence • Daily 11 am - 8 pm ® Mo’s Town, Florence • Daily 11 am - 8 pm Serving Old Bowls of comfort for Over 50 Years Serving Bowls of comfort for Over 50 Years • 541-997-2185 541-997-8263 88416 1st Avenue Florence Local, fresh and savory dining with a view. Introducing PRIME RIB SATURDAY Slow Roasted/Hand Carved Where good friends & great food come together! Authentic European Cuisine straight from Mari’s Kitchen at: Premium Burgers grilled to mouthwatering perfection! ~~~~~~~~~~~~~~~~~~~~~~~~~TO START~~~~~~~~~~~~~~~~~~~~~~~~~ SALOTO DE VENETE (EGGPLANT SPREAD) A classic European spread made with eggplant, spices and herbs. Served with European crusted bread, Country mix olives and sliced tomatoes. 8 Choose from our chef’s most popular burger combinations. ~~~~~~~~~~~~~~~~~~~~~~~~FOR LUNCH~~~~~~~~~~~~~~~~~~~~~~~~ Wednesday dinner special: 10 oz. Prime Rib and Salad, with your choice of Pasta or Potatoes! Great Food Happy Hour • Monday-Friday 3:00pm to 5:00pm Enjoy discount food and drink specials at the bar! 1285 Bay Street in Old Town Florence • (541) 902-8338 PORTOBELLO MUSHROOM BURGER A vegetarian wonder. With onions, bell peppers, zucchini, olives. Sautéed in a basil, butter sauce. Topped with provolone cheese. Served on a bun with Romanian potato salad. 12 Open Daily for Lunch menu offered from 11-5pm Happy Hour menu daily from 5-6pm Beer, Wine, Cocktails Daily Happy Hour 3-6pm ~~~~~~~~~~~~~~~~~~~~~~~~FOR DINNER~~~~~~~~~~~~~~~~~~~~~~~ SAGANAKI (MUSSELS) In shell mussels, cooked in tomato sauce, garlic, white wine and garlic over pasta. Topped with fresh basil, feta cheese and side of European crusted bread. 15 Open for Lunch & Dinner Tuesday- Sunday 11:30-8:00 Reservations Suggested. 165 M APLE S T . • 541-997-9811• WWW . MAPLESTREETGRILLE . COM The Grill & Lounge at Sandpines 1201 35th Street at Kingwood, Florence Highway 101 & 35 St. 541-997-4623
